SCIENCE & MODERN ARTISAN FOODS
Presented by Harold McGee
RAW MILK MICROBIAL BIODIVERSITY & ITS INFLUENCES | download PDF >
Presented by Dr Marie-Christine Montel, Director of the Cheese Research Laboratory
at the INRA Research Centre in Clermont-Ferrand, France
MICROBIAL DIVERSITY & INTERACTIONS
Presented by Dr Rachell Dutton & Dr Ben Wolfe of Harvard University, USA
ACHIEVING CONTROL OF LISTERIA DURING ARTISAN CHEESE PRODUCTION | download PDF >
Presented by Dr Cathy Donnelly, Co-Director of the Vermont Institute of Artisan Cheese
RAPID DETECTION OF VIABLE MYCROBACTERIA IN RAW MILK | download PDF >
Presented by Dr Cath Rees, Associate Professor in Microbiology in the Food Microbiology Group
at University of Nottingham, UK
RISK PERCEPTION & CATEGORISATION :: ARTISANSHIP IN THE 21st CENTURY | download PDF >
Presented by Prof Heather Paxson, Massachusetts Institute of Technology, USA
QUALITY & CONTROL | download PDF >
Presented by Ivan Larcher (Larcher Consulting, France), Randolph Hodgson (Neal's Yard Dairy, UK)
& Mateo Kehler (Jasper Hill Farm, USA)
NEW TOOLS FOR CHEESEMAKERS
Presented by Dr Mansel Griffiths of the University of Guelph, Canada
CHEESE SAFETY PERCEPTIONS | download PDF >
Presented by Art Hill
YEAST & BLUE CHEESE AROMA | download PDF >
Presented by Christine Dodd
COMPARISON OF STILTON & STICHELTON MICROFLORA | download PDF >
Presented by Dewi Yunita
SCIENCE & ARTISAN FOOD | download PDF >
Presented by Kieran Jordan
PLANT COAGULANTS | download PDF >
Presented by Maria Pais